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Old 12-21-2013, 11:59 AM   #11
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I used to roast joints in my 20's....and they made me long and slow.
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Old 12-21-2013, 02:51 PM   #12
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I used to roast joints in my 20's....and they made me long and slow.
me too,wore me fingers to points rolling them.........
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Old 12-22-2013, 10:56 AM   #13
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good morning & welcome from manchester,sam.
silverside is fine in the slow cooker.if i were cooking it i would make up a "christmas"dry rub(incorporate ground bay leaf,ground cloves,ground nutmeg,ground cinnamon,ground/dried orange peel & ground star anise into the "usual supects"(paprika,garlic,salt,pepper,chilli,brown sugar etc etc)).rub it evenly over the meat & let the meat marinate in the spices,in the fridge,overnight.put some thickly sliced onions in the base of the s/c as a trivet then put the meat & any liquid drawn from the meat,by the spices,in the s/c BUT DON'T ADD ANY ADDITIONAL LIQUID.plenty will come out of the meat during cooking which you can use as a base for gravy or dipping sauce.lid on then 24hrs on low.don't forget to get your joint up to room temp before putting it in the s/c.
How much would you put in of each if its not to much trouble Harry?
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Old 12-22-2013, 11:15 AM   #14
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good morning & welcome from manchester,sam.
silverside is fine in the slow cooker.if i were cooking it i would make up a "christmas"dry rub(incorporate ground bay leaf,ground cloves,ground nutmeg,ground cinnamon,ground/dried orange peel & ground star anise into the "usual supects"(paprika,garlic,salt,pepper,chilli,brown sugar etc etc)).rub it evenly over the meat & let the meat marinate in the spices,in the fridge,overnight.put some thickly sliced onions in the base of the s/c as a trivet then put the meat & any liquid drawn from the meat,by the spices,in the s/c BUT DON'T ADD ANY ADDITIONAL LIQUID.plenty will come out of the meat during cooking which you can use as a base for gravy or dipping sauce.lid on then 24hrs on low.don't forget to get your joint up to room temp before putting it in the s/c.
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How much would you put in of each if its not to much trouble Harry?
hard to say without knowing what your taste is with regard to chilli,salt & bay etc.let's start off with the bay leaves,cloves,nutmeg,cinnamon & anise.these are powerful flavours that can overpower,so i would go for a teaspoon of each.garlic & chilli?that's up to you,only you know how much you like garlic & heat.salt & black pepper?i would go for a dessert spoon of each.smoked paprika & brown sugar?tablespoon of each.i would also add a heaped teaspoon of ground cumin,ground ginger & the same of ground black cardamom seeds if you can find them.the cumin has a warm citrus flavour & the cardamom has a smokey,minty type flavour.
good luck & let us know how it goes mate!!
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Old 12-22-2013, 11:18 AM   #15
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Wow!Thank you very much!! Harry. will do.
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Old 12-22-2013, 11:31 AM   #16
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Wow!Thank you very much!! Harry. will do.
happy to help sam!!at the end of the day it's your food/your choice.if you want more heat,add more chilli.if you like it sweeter add more sugar & less salt,etc etc etc.up to you mate,good luck!!
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Old 12-27-2013, 01:01 PM   #17
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happy to help sam!!at the end of the day it's your food/your choice.if you want more heat,add more chilli.if you like it sweeter add more sugar & less salt,etc etc etc.up to you mate,good luck!!
Thank's for all the info n stuff Harry,we had it Christmas eve at a get together everyone thought it was bloody lovely!!
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Old 12-27-2013, 01:10 PM   #18
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Thank's for all the info n stuff Harry,we had it Christmas eve at a get together everyone thought it was bloody lovely!!
glad you & yours enjoyed it sam & very kind of you to let me know too,thank you!!
that's what we are all here for mate,happy to help anytime,just ask away!!
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